New nametags may boost pork sales in market

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What’s in a name? Pork, by any other name, would still taste as juicy, but it might market itself better to consumers, says the National Pork Board.

Customers at the supermarket deli won’t find familiar products like the Iowa Chop, Pork Rib Chop Center or the Top Loin Chop anymore. These products, while still available on the shelf, now boast new nametags as a part of the National Pork Board’s renaming scheme.

These new names for pork cuts reflect their more-familiar beef counterparts to inform consumers about the quality of the cut. For instance, the Iowa Chop is now known as the Pork Porterhouse Chop. Its new name also tells consumers to prepare it similarly to a porterhouse steak.

While this name change may confuse veteran pork eaters, the National Pork Board hopes that the new names will help eliminate product confusion and bolster the increasing demand for pork. Pork sales increased 14.3 percent between June 2012 and 2013, so the National Pork Board might be right on the money.

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grbobf    
Greater Houston, TX metro area  |  August, 06, 2013 at 11:06 AM

Since the NEW pork cut NAMES were not publicly announced until April 2013, how can the last sentence of the article ("Pork sales increased 14.3 percent between June 2012 and 2013, so the National Pork Board might be right on the money.") attribute the 14.3% increase in pork sales ("between June 2012 and 2013" - when in 2013?) to the change in pork cut NAMES? Furthermore, while the pork cut name changes were publicly announced in April 2013 - the timing of ACTUAL product label changes is at the discretion of individual retailers - some may have begun the label changes while other retailers have yet to implement these label changes at the meat counter (in the meat case).

PJ    
Iowa  |  August, 06, 2013 at 08:52 PM

When I was an extension swine specialist we always felt we ate most of the pork we produced, ie, per capita consumption related almost perfectly with the number of pigs slaughtered. If this still holds we probably produced about 14.3 percent more pork in that time frame. Where did the 14.3 percent more pork come from? From more pigs, not from a newly named cut. Nothing wrong with the new names, I'm adaptable, but don't give credit where not due.


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